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[资源] （英文原版书籍）食品乳化剂——Food Emulsions

Stig Friberg (编者), Kare Larsson (编者), Johan Sjoblom (编者)
图书描述
出版日期: 2003年11月4日
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
基本信息
出版社: Marcel Dekker Inc; 4th Revised edition (2003年11月4日)
丛书名: Food Science and Technology
精装: 900页
语种：英语
ISBN: 0824746961
条形码: 9780824746964
商品尺寸: 23.6 x 16.2 x 3.4 cm
商品重量: 984 g
ASIN: 0824746961
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